They are big. They are fluffy. And they are guaranteed to fool even the most hardcore pancake aficionados.
We’ve all been waiting for it. The perfect gluten-free pancake that doesn’t fall flat in flavor or structure. And now we have it:
I must admit, my boyfriend should be the one receiving credit for this one. My notorious nagging for a pancake breakfast every morning had forced him to perfect this recipe over the course of at least ten weekends. But hey: practice makes perfect.
The Perfect Pancakes
Written by Eric for The Wildflour
Yields about 8 medium pancakes
Prep time: 10 min
Cook time: 25 min
2 c Bob’s Red Mill 1:1 Gluten-Free Baking Flour
1 1/3 T baking powder
1 tsp salt
3 heaping tablespoons of brown sugar
1 tsp granulated sugar
2 tsp vanilla
1 egg
2 c milk
3 T melted butter
Optional:
1 c chocolate chips (add more if you want)
- Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl.
- Add wet ingredients to the dry, whisking batter together. Stir in chocolate chips or any other chunky bits (cinnamon apples or espresso chocolate chips are just as good).
- Preheat cast iron skillet or pan of your choosing with a healthy coating of butter.
- Drop scoops of batter onto the pan based on how large you want your pancakes to be- (for Eric, this tends to be the size of the pan)- and flip when bubbles begin to form across the surface of the pancake. Each side should be a delectable golden brown.
Tip: Keep your p.cakes warm while you finish cooking by letting them rest in a 170 degree oven.
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